Phantom Ranch, Beef Stew
Here is the converted recipe for normal folks ie 4-6 servings:
TURN BURNER TO MEDIUM HEAT. HEAT A HOT DUTCH OVEN UNTIL HOT. ADD THREE (3) POUNDS OF CUBED STEW BEEF AND SIMMER UNTIL LIQUID BOILS OFF AND A DARM SCUM FORMS.
ADD:
1 COARSE CHOPPED ONION
¼ COARSE CHOPPED CELERY STALK
2 tablespoons OF BURGUNDY WINE
2 tablespoons OF RED WINE VINEGAR
2 tablespoons OF BEEF BASE
2.5 cups OF WATER
1 Teaspoon FRESH GROUND PEPPER
½ Tablespoon GARLIC POWDER
½ Tablespoon THYME
½ Tablespoon WHOLE OREGANO
½ Teaspoon GROUND CLOVES
1 Teaspoon FRESH BAY LEAVES (or 1 leaf)
¼ COARSE CHOPPED CELERY STALK
2 tablespoons OF BURGUNDY WINE
2 tablespoons OF RED WINE VINEGAR
2 tablespoons OF BEEF BASE
2.5 cups OF WATER
1 Teaspoon FRESH GROUND PEPPER
½ Tablespoon GARLIC POWDER
½ Tablespoon THYME
½ Tablespoon WHOLE OREGANO
½ Teaspoon GROUND CLOVES
1 Teaspoon FRESH BAY LEAVES (or 1 leaf)
SIMMER FIVE HOURS.
THEN ADD THE FOLLOWING INGREDIENTS.
2 16oz CANS OF GREEN BEANS
1 16oz CAN OF CARROTS
3 lbs IRISH POTATOES (or 3 cans)
1 16oz CAN OF WHOLE CORN
1 16oz CAN OF CARROTS
3 lbs IRISH POTATOES (or 3 cans)
1 16oz CAN OF WHOLE CORN
BRING TO A BOIL. TURN BURNER TO SIMMER AND ALLOW TO COOL.
THICKEN WITH CORN STARCH. STIR INTO STEW. KEEP ON LOW UNTIL SERVING TIME.
Enjoy
